Comments on: chocolate yogurt snack cakes

By: mrs.q

mrs.q — Fri, 20 Nov 2009 10:37:22 +0000

This is great…I love to cook and my husband LOVES to eat, but am always worried about the fat intake because of all the butter involved. This one is a fantastic alternative. I’m gonna put a batch in the oven right away. Thanks so much!!!

By: Michellers

Michellers — Mon, 02 Nov 2009 05:40:00 +0000

These are amazing, the coarse salt is absolutely brilliant in them. I made them awhile ago and just might have to make another batch. I also read the Lebovitz book and it was so much fun, but would never have tried this recipe above all the others without your post.

By: aprilini

aprilini — Thu, 22 Oct 2009 21:44:24 +0000

oh my goodness. I’m eating a hot-from-the-oven snack cake now. This is a JACKPOT recipe! Thanks for posting :)

By: Miranda

Miranda — Thu, 08 Oct 2009 15:29:21 +0000

Made these yesterday for a friend in need, I believe they hit the spot. I actually used a bit less chocolate (i know, controversial) as I just smashed up a bar of Green and Blacks cooking chocolate which is 150g I think. Also, I left out the almond stage as it would kill me and I was sharing both the moment and the cake with needy friend. Despite these changes, amazing cakes and I recipe I will revisit. Thanks!

By: Wendy

Wendy — Wed, 23 Sep 2009 13:02:49 +0000

I seem to be having the same problem as sosoclever…
I pulled out the recipe last night to make it after printing it a while back, and noticed it was incomplete-today I tried copying and pasting it into word, but as mentioned, it cuts off after the word neglected…

Strange!?

By: Delphine

Delphine — Tue, 22 Sep 2009 22:32:17 +0000

I just made these with my supply of Belgian chocolate… they are awesome! Couldn’t be any better than just following the recipe!

By: Nichole

Nichole — Mon, 31 Aug 2009 00:04:05 +0000

Wonderful recipe. Make sure to use course salt – I felt like it added greatness to this recipe. There was something so therapeutic mixing these by hand versus the mixer. Happy Sunday.

By: Sarah P

Sarah P — Sat, 15 Aug 2009 03:54:48 +0000

These were great — perfect texture, so moist and fluffy. I agree about maybe halving the almond extract though. My almond extract is brand new, so maybe it is extra potent.

By: Laura B.

Laura B. — Thu, 30 Jul 2009 01:07:52 +0000

I made these in a mini muffin pan and they came out as great bite size snacks! I think this may be worse, as I am now prone to eat 5 at a time.

By: Crystal

Crystal — Thu, 09 Jul 2009 01:50:41 +0000

Marvelous! After dealing with house-buying stress and being slammed at work, I was naughtily craving something desserty and decidedly unhealthy — these saved me :)

Recipe notes: It’s no lumpier than a similar batter you don’t wanted overworked (e.g., brownie); as long as you mixed the wet ingredients until smooth, all should be well :) I agree that some (my husband) might prefer about half the almond extract. Other than over-measuring the flour, I don’t know how you could get a dry turnout from this; my batch was exquisitely moist with slightly crackly tops, but I weigh ingredients when baking (fewer dirty dishes — yeah!).